Sourdough Buttermilk Rosemary Einkorn Biscuits
Buttermilk Rosemary Einkorn Biscuits
We had buttermilk left over in the fridge so I thought - buttermilk biscuits. I always have dried rosemary from my parent’s garden which I find to be a divine fragrance and flavor addition to sweet or savory breads. This recipe is a take on the traditional because it uses einkorn flour instead of an all purpose. I love the flavor and nutrition that a whole wheat einkorn adds to breads that don’t need to have structure.
Prep time: 1 hour
Bake time: 20 minutes
Total time: 1 hour 20 minutes
Ingredients
250 grams einkorn flour (or all purpose)
2 grams sea salt
6 grams baking powder
2 grams baking soda
113 grams unsalted butter
150 grams buttermilk
65 grams of whole wheat sourdough discard
1.5 tablespoons of dried rosemary
Process
Whisk flour, sea salt, baking powder, and baking soda in a medium size bowl.
Add cubed butter to the dried ingredients and rub the butter into the flour until pea size crumbles form. Alternatively you can cut the butter into the flour. I add my cubed butter straight from the refrigerator because my hands warm the butter as it’s being rubbed into the flour. The temperature is less important because it’s different from a pie crust where the ingredients need to be cold.
Add buttermilk and sourdough discard using a silicon spatula. Mix the ingredients until they start to come together. Turn the dough out onto a lightly floured work bench (using einkorn to dust). Knead the dough for a few minutes and then press it out into a square-ish form, about 1/3 inch thick.
Conduct at least two letter folds (tri-fold) to create those buttery layers. Then using your hands press the dough out until it is about 1 inch thick. Using a bench scraper or knife, cut the dough into 6 squares and place them on parchment paper on a baking sheet. Let the dough rest in the freezer while the oven preheats to 400 degrees F.
Use a milk wash to coat the biscuits before putting in the oven.
Bake for 20 minutes or until desired golden color.
I love these biscuits with a little softened butter and honey spread which adds a lite sweetness to the tang and savory rosemary buttermilk.
